Recent

The process behind long-expected changes in federal labeling rules is lumbering into motion. Brewers have until March 29 to submit public comments on how proposed requirements would affect their businesses.

Whether anecdotal or statistical, there is plenty of unwelcome news to go around the brewing industry these days—and yet, success stories continue. Here, we look at a few breweries that are growing, and how and why they’re doing it, despite the prevailing headwinds.

The craft-brewing community in North Carolina and around the country is responding this week after the accidental death of Dan Wade, cofounder of Wooden Robot in Charlotte.

Tough times are ahead for hop merchants and farmers coping with surplus stocks and stalling demand. After enjoying wider selection and lower prices in the short term, are brewers ready for what comes next?

From planning the brew schedule to preserving the pellicle, New Belgium wood-cellar director Lauren Woods Limbach explains the delicate task of promptly refilling a foeder.

Brewers who’ve enjoyed repeat success at the judging tables have this advice for their friendly competition: From category selection to packaging methods, you need to sweat the details.

Medals and other honors can raise your brewery’s profile, boost your team, and even increase sales. Yet with tighter budgets and more competitions than ever, breweries are carefully considering where and how many they can enter.

In the first episode of his Brewing a Business video course, Allan Branch of History Class Brewing in Panama City, Florida, outlines the most important questions you need to answer if you’re serious about opening a brewery.

It’s the toughest time of year for beer—cold weather, health kicks, and lots of people just staying home. For breweries barely hanging in there, these months can be a knockout blow. From a variety of voices in the industry, here are some ideas about how to make it work until spring.

In this clip from his video course, Allan Branch—founder of History Class Brewing and El Weirdo tacos in Panama City, Florida—explains the usefulness of “fear-setting” as a way to be ready for warning signs that your brewing business could be in trouble.